Coconut Pudding (Manjar Branco)

Instructions

1. 1

   In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the egg yolks, vanilla bean and seeds. Add the coconut milk and milk.

2. 2

   Bring to a boil over medium heat and simmer, whisking constantly, for about 1 minute or until the mixture thickens. Strain and pour into six 125 ml (½ cup) ramekins. Cover with plastic wrap directly on the cream. Refrigerate for 4 hours or overnight.

3. 3

   To serve, garnish with the shredded coconut.